Yeah, never been a big fan of the spiced saisons I have had, and a beer like this, that will be getting SOO much complexity from the fermentation, it just seems like a damn shame to sully this good beer with some evil spices!

I just read up on the Wyeast turbid mash in Wild Brews. The sparge temp is 203!! Crazy how full of starch, dextrins and tannins a wild beer can start with. After all it just becomes food and a year later it is only good flavors that are left behind.

You have inspired me to create a bugged Saison. I am scaling up to an 8 gallon batch (5G and a 3G soured batch). I am stepping up a starter of Brett Lambic Blend and WL568 for the soured batch. This should turn out pretty interesting!! Thanks for a great idea.

edit: I know the Brett Lambic Blend might seem weird, but I am hoping that it will impart some tart cherry flavors that will pair nicely with a Saison.